Wet Ingredients
1 egg
1 cup whole milk
2 tbsp melted butter
1 tbsp vanilla [optional but this is my favourite ingredient]
Dry Ingredients
1 cup flour
1 tbsp brown sugar
2 tsp baking powder
1/4 tsp salt
1 tsp cinnamon sugar
If using a smaller waffle maker, this recipe can produce up to 10 mini waffles.
Directions
In bowl one, sift the flour, sugar, baking powder, salt and cinnamon sugar thoroughly. In bowl two, whisk the egg, milk, melted butter (melted for 30 seconds in microwave) and vanilla. Add the wet ingredients to the dry and mix until fully incorporated. Be sure to coat your waffle maker with a light coat of cooking spray or butter. Depending on the size of your waffles, use 1/4 cup or 1/2 cup of batter into the waffle maker. Cook until golden brown. Finally: enjoy!
Plating Suggestions: After your waffles are done, then comes the fun part: dressing your plate up! I usually opt for berries and/or bananas, but depending on my mood I sprinkle some fun toppings on like milk chocolate chips and cinnamon. Try out different toppings like whipped cream, sprinkles, chocolate and caramel drizzle, carmelized apples, crunchy peanut butter or anything that you think would pair well.
Tips for Storing: In case you’ve made far more waffles than you can take in one morning, consider freezing leftovers for another day. Be sure to properly cool your waffles on a wire rack before throwing them in the freezer. Place the waffles in an airtight bag, container or wrap them up in aluminum foil/plastic wrap. Ensure they are well-sealed so they don’t dry out. Frozen waffles can be stored for up to 2-3 months.
Shana-Kay 